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Ingredients

• ✓ currant jelly
• peach
• nectarine
• plum
• cornstarch
• apple pie spice
• white pepper
• biscuit
• white sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray an 8x13-inch baking dish with cooking spray.
2. 2 In a large bowl, lightly mix together the peach, nectarine, and plum slices until well mixed, and toss with the cornstarch to dust the fruit. Pour in the currant jelly, apple pie spice, and white pepper, and lightly mix again with your hands to coat the fruit with the jelly and seasonings. Spread the fruit into the prepared baking dish.
3. 3 Pop open the can of biscuits, and cut them in half. Arrange the biscuit dough halves on top of the fruit. Mix the sugar and cinnamon in a small bowl, and sprinkle the mixture evenly on the biscuit dough.
4. 4 Bake in the preheated oven until the biscuits are golden brown, 20 to 25 minutes. Allow to cool on a rack for at least 20 minutes to let the dish set up.

By KCFOXY

Ingredients

• ✓ currant jelly
• thyme
• all-purpose flour
• water
• lemon juice
• rosemary
• bay leaf
• black peppercorn
• chicken bouillon granules
• water
• red wine
• garlic
• shallot
• all-purpose flour
• salt
• rabbit meat
• bacon

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes.
3. 3 Use a slotted spoon to transfer bacon to a paper towel-lined plate; set aside.
4. 4 Sprinkle rabbit with salt and coat with flour, shaking off excess.
5. 5 Cook rabbit in bacon fat in the skillet over medium heat until browned. Transfer rabbit to a plate and set aside. Drain excess grease, leaving 2 tablespoons fat in the skillet.
6. 6 Sauté shallots and garlic in fat in the skillet until tender, about 4 minutes.
7. 7 Add wine, water, and bouillon. Bring to a boil, then stir in jelly, peppercorns, bay leaf, and rosemary.
8. 8 Return rabbit and bacon to the skillet. Bring to a boil, then reduce heat to low. Cover and let simmer until rabbit is tender, about 1 1/2 hours.
9. 9 Remove bay leaf and discard. Place rabbit on a warm platter; cover to keep warm while preparing gravy.
10. 10 Make gravy: Stir lemon juice into cooking liquid in the skillet. Mix together water and flour in a small bowl; stir mixture into the skillet over low heat and simmer until thickened. Stir in thyme.
11. 11 Pour gravy over rabbit or serve in a gravy boat on the side.

By Lovesmurfs

Ingredients

• ✓ currant jelly
• all-purpose flour
• salt
• shortening
• butter
• water
• cream cheese
• confectioners' sugar
• vanilla extract
• heavy cream
• almond extract
• almond
• strawberry

Instructions

1. 1 Combine flour and salt in medium bowl. Cut in shortening and butter until all the flour is blended to form pea-sized crumbs. Sprinkle with water one tablespoon at a time. Toss lightly with a fork until dough forms a ball. Chill dough 15 to 30 minutes.
2. 2 Roll dough between two sheets of wax paper into an 11 inch circle. Remove top sheet of wax paper and lay into 9 inch pie pan. Prick bottom and sides of pie shell thoroughly to prevent shrinkage.
3. 3 Bake at 425 degrees F (220 degrees C) for 10 to 15 minutes or until lightly browned. Cool to room temperature.
4. 4 Combine cream cheese and confectioner 's sugar in medium bowl. Beat with electric mixer at medium speed until smooth. Beat in vanilla and almond extracts. Fold in whipped cream and almonds by hand until well mixed. Pour into cooled crust. Refrigerate until firm.
5. 5 Decorate pie with strawberries fully or just around the edge. Heat jelly in microwave oven just until soft and brush carefully over strawberries until glazed. Refrigerate until serving.

By Marion Goldstein